RECIPES FOR RHUBARB

RHUBARB FOOL

700g Organic Rhubarb, cut into small pieces
8oz Unrefined Organic Light Muscovado Sugar
¼ tsp ground cloves
2 Tbsp fresh Organic Orange juice
½ tsp Organic Orange zest
11/2 tsp Vanilla Essence
300ml Organic Dairy House Double Cream, lightly whipped
or 200g silken rofu blended with 5tbsp soya cream
Grand Marnier (optional)

Place the rhubarb, sugar, cloves and orange juice with the zest into a medium pan and cook fently for 5-10 mins, stirring occasionally until it softens.

Remove from the heat and add the vanilla essence. Allow to cool, then chill it in the fridge until completely cold.

Combine the tofu mixture or whipped cream with Grand Marnier to taste. Fold this into the cool rhubarb so it has a marbled effect. Spoon the fool into individual glasses and chill in the fridge until ready to serve.

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RHUBARB WINE

1.25 KG Organic Rhubarb
1.25kg Sugar
1 Sachet general purpose wine yeast

Wipe the rhubarb, but do not peel. Chop into small pieces. Place in a large howl and cover with sugar. Leave overnight until the sugar has dissolved.

Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar. Add this liquid to the syrup and make it up to 1 (UK) gallon with water and a cup of cold black tea to add astringency.
Add the wine yeast and transfer the liquid to a demi-john fitted with an airlock.
Leave to ferment.

Using a hydrometer, stop fermentation using two Campden tablets when the reading reaches around 1.01. Leave the wine to clear naturally; alternatively use a vegetarian clearing agent e.g. Bentonite.

Pour the wine into sterilised bottles, and leave for a minimum of 3 months.
If kept in a cool place the wine may be stored for up to two years

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